Gazpacho

[wilbe95]

Gazpacho
1 quart (4 servings)

4 medium tomatoes, quartered
1 small cucumber, peeled and sliced
1/2 medium onion, sliced
2 ribs celery, quartered
1/2 green bell pepper, cored, seeded, and sliced
1/2 cup cold water or 1/2 cup vegetable juice cocktail
1 tablespoon plus 1 teaspoon wine vinegar
1 tablespoon olive oil
1 clove garlic, minced
1 teaspoon salt
1/4 teaspoon freshly ground pepper
2 tablespoons plain or garlic croutons

Core and seed 1 tomato. Chop fine; set aside. Combine all the remaining ingredients except the croutons in a blender or food processor.

Blend only a few seconds, until the vegetables are finely chopped and well mixed. The soup should not be smooth. Add the reserved chopped tomato; chill.

Serve very cold, topped with croutons.

Nutritional Information (Per Serving)
Calories: 87
Protein: 2 g
Sodium: 621 mg
Cholesterol: 0 mg
Fat: 4 g
Carbohydrates: 13 g

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